Chicken Corn Chowder

When the weather turns crisp outside, there's nothing cozier than a piping hot bowl of chicken corn chowder. It's filling, full of flavor, and super simple to make. This fall dish is perfect for get-togethers or a night in with family.

Course Appetizer, Soup

Cuisine American, soul, Southern

Prep Time 20

Cook Time 20

Servings -6

Calories 248kcal

Author Imma

Ingredients

Chicken Corn Chowder Base

4 thick slices bacon, diced
1½ pound chicken breast, boneless, skinless, and cut into chunks
2 tablespoon unsalted butter
1 medium onion, diced
2 teaspoon garlic, minced
2 stalks celery, finely chopped
1-2 teaspoon fresh thyme, minced
1 large bay leaf
1-2 teaspoon Creole seasoning (I used homemade)

The Chowder

1 tablespoon all-purpose flour
4 cup water
1 cup heavy cream
2 cup corn, frozen
1 cup carrot, diced (about 1 large carrot)
4 cup potatoes, cubed (about 2 medium potatoes)
Salt and pepper, to taste
Chives or green onions, for garnish (optional)

Instructions

Chicken Corn Chowder Base

Cook bacon pieces in a large cast-iron pan or saucepan, over medium-high heat for about 5-8 minutes, or until bacon is crisp. Transfer bacon to a paper towel-lined plate and set aside.
Use a large spoon to take out some of the bacon grease from the pot, reserving about 1-2 tablespoons in the cast-iron pan.
Add chicken and brown for about 6-7 minutes - remove and set aside.
Add butter to the cast iron pan and melt. Then add diced onions, garlic, celery, thyme, bay leaf, Creole seasoning, and sauté for about 4-5 minutes, until soft, translucent, and fragrant. Add in the flour and stir for about a minute.

The Chowder

While whisking, pour in water and increase heat to medium-high.
Pour in the cream, followed by corn, carrots, potatoes and, chicken together with its juice.
Stir and bring to a low boil, then reduce heat to medium-low and simmer for about 15 to 20 minutes. Stir often until potatoes are fork-tender. Add more water if needed for desired soup consistency.

Final Touches

Adjust seasoning to taste with salt, pepper, and creole seasoning.
Garnish with the rest of the bacon and chives or scallions if desired.

Notes

Always start by cooking the bacon! Browning your chicken afterward in a couple of tablespoons of bacon grease does amazing things for the flavor of this dish.
A cast-iron pan is ideal for making this dish, as it's one of the healthiest pieces of cookware out there, and it really does add to the depth of flavor.
Stir flour into your sauteed veggies with butter, and let it soak into the butter before adding your liquid ingredients. This method will keep the flour from clumping, giving you smooth chowder.
The consistency is up to you here! I love this dish ultra-thick, but if you prefer a thinner consistency, just add water or broth.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition